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101 Recipes For The Deep Fryer is a useful Cookbook for Deep Fryer which can acquaint you with great recipes for cooking in a deep fryer,Read More...

Thursday, 1 January 2009


1 ts Red rice vinegar
2 tb Medium sherry
3/4 c Stock
Cornstarch paste
1 1/2 lb Boned pork butt
3 tb Peanut oil
3 Cloves garlic, minced
2 Egg yolks
1 ts Water
1 c Fine plain bread crumbs
4 c Oil for deep-frying
2 tb Cooked rice
1/2 ts Sugar
1 ts Dry baker's yeast
2 tb Dark soy sauce
2 tb Warm water
1 ts Wet bean cheese (opt)
The flavoring of the pork with our version of Fujinese
"wine lees paste" gives it a distinctive and uniquely
delicious flavor.
Prepare Paste: Use mortar and pestle to pulverize
cooked rice. Combine with sugar, yeast, soy and warm
water. Let stand in warm place for 30 minutes to
activate yeast. Authentic wine lees paste is not
available in the U.S. to our knowledge, this is the
best substitute we have found. You can add wet bean
cheese for a sharper flavor.
Braise Pork: Slice pork butt across the grain into
strips, 1" by 3" by 1/2" thick. Heat peanut oil in
wok until it begins to smoke. Add some of pork to hot
oil; stir-fry pieces until they lose their pink- ness;
repeat in batches until all pork is browned. Next,
add garlic to wok; stir briefly. Pour in wine lees
paste, rice vinegar, sherry and stock; bring to slow
boil; add pork slices. Reduce heat, cover, and simmer
for 30 minutes. Remove pork, without sauce, to large platter.
Cool pork. Cooling is essential so that it will deep-fry
properly. Reserve sauce in small pan. You can hold
pork for several hours, if you wish to braise it in
Deep-fry Pork: Heat deep-frying oil. While
oil is heating, beat egg yolks with water; set out
bread crumbs on platter. Dip pork pieces in egg
mixture, then bread crumbs, to thoroughly cover.
When oil is at deep-frying temperature, 375 degrees,
slip in a slice of pork as a test: pork should
lightly brown in about 1 minute. Place 6 pork slices
on Chinese strainer, and lower into oil, strainer and
all. Check in 2 minutes (browning should take slightly
longer than test because strainer cools the oil). If
you prefer to fry in larger batches, use more oil.
Remove fried pork to warm platter, uncovered.
Finish: Reheat sauce, and pour over pork just before
Fried Onion Mums Or Pom Poms
5 Yellow onions - medium to
-small onions - OR
2 Very large onions
4 c All-purpose flour
5 t Baking powder
2 T Paprika
1 t Garlic powder
2 t Greek seasonings
1 t Salt - or to taste
-black and/or Cayenne
-pepper - to taste
3 Eggs
1 1/2 c Milk
6 c -oil for deep frying
Cut off and discard the top half-inch of the onions. Peel them but do
not cut off the root end. Place each onion, root end up, on a cutting
With a sharp, pointed knife, make vertical cuts all around the onion
about a quarter inch apart. Start the cut a quarter-inch from the root
for small onions or a half-inch from the root for very large ones. Make
sure the knife goes into the center of the onion. Place all the onions
in a large bowl of cold water, add ice cubes, cover and refrigerate
several hours or overnight. The onions will open up like mums. Drain
upside-down when ready to proceed. In a large bowl, mix together
thoroughly the flour, baking powder and spices. In another bowl, beat
together the eggs and milk.
Dip the onions one by one into the egg mixture, opening the petals
with your fingers; let the excess drip off, and place in flour. Work
the flour mixture into the center gently with fingertips. Shake off
excess flour and repeat egg dip and flouring, shaking off the excess
Half-fill a deep fryer or large, deep, heavy pot with oil. Heat the
oil to 360F or until a small piece of dry bread turns
deep gold in 15 seconds. Fry the onions without crowding them -- one
at a time for large ones -- keeping them submerged with a spatula or
by placing the frying basket on top of them. Plunge them in root end
up and turn them over once. To serve at once, fry large onions for
about six or seven minutes, small ones for five minutes, or until deep
gold. Drain upside-down on paper towels; then invert on a serving
plate. Keep warm in a low oven while frying the others.
Remove the centers of large onions with a very sharp knife. Small
onions may be left whole or the center can be scooped out with a melonball
cutter. If serving the next day, fry the onions until pale gold;
do not fry completely. Let cool. When ready to serve, reheat the oil to
380F and fry the onions just long enough to heat and brown, about 15
seconds. Drain and serve. To get the same taste without making mums,
simply cut onions vertically to make "petals" or crosswise and separate
into rings. This can be done ahead and the petals or rings kept in ice
water. Egg, flour and fry as above.


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